Millet Salad

Never been a huge fan of couscous, far too dry unless you slather it in olive oil… which isn’t great either. Millet (Hirse in german) is somehow better.

Cook a small amount of millet in twice as much water (by volume) for five minutes, and then let it sit with top on the pan for another five minutes. Meanwhile cook thinly sliced button mushrooms in a pan. when the are soft take them of the heat, cut them through, and stir into millet. Leave the top off the pan now, so it can cool.

In a large bowl, mix:

  • chopped tomatoes
  • black olives
  • capers
  • minced garlic
  • cooked green beans, cut into small (several millimetre length)

Let it all sit for a while, and prepare the following:

  • cucumber, chopped small
  • lettuce, shredded
  • bunch of fresh cilantro (parsley would be fine, some sort of tabbouleh!)

When the millet has cooled down, but is still warm… add it to the large bowl, along with the other ingredients, and dress it all with rape seed oil and lemon juice.

If i’d had a fresh green chilli…

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